55% Sauvignon, 40% Sémillon, 5% Muscadelle
Limestone for the sauvignon and sémillon, flint for the muscadelle
We oversee a six-hour process of skin-contact maceration before proceeding to a gentle pressing.
Fermentation occurs in oak barrels maintained at 22°C. Following this, the juices – still separated
by type – are stirred and left to age on their fine lees for a period of eight months. Final blending
does not occur until after the aging process.
The fresh quality of this vintage is immediately perceptible among hints of honeysuckle, ripe lemon
and white peach.
The mouth-feel is a fine balance of acidity and the sweetness obtained during the aging process. In
any case, a deliciously refreshing finish.
Ideal serving temperature: 11-12°C
One of our favorite recipes: Blanquette of veal
Bronze Medal at the Concours de Bordeaux - Vins d'Aquitaine 2013
Gold Medal at the Korea Wine Challenge 2014